Pozole (Hominy Soup)

This is an exellently flavorful soup.

Pozole (Hominy Soup)
By Sara Moulton

1 ½ Head Garlic
4 lbs. 2 lbs. Pork Ribs with bone attached (country style works well)
12 oz. 6 oz. Water
4 C. 2 C. Chicken Broth
1 tsp. ½ tsp. Dried Oregano
(2 oz.) (1oz.) New Mexico Chili Pods – Soaked in hot water 30 min. Stems & seeds removed.
¼ 1/8 White Onion
2 1 Clove Garlic
2 tsp. 1 tsp. Salt
2-30 oz. 1-30 oz. Can White Hominy

  1. Cook pork in pot with the head of garlic.(Leave whole) When done, remove & throw away the bones and add the meat back to the stock.
  2. Soak Chili pods in enough hot water to just cover, for 30 min.
  3. Remove chili’s from water and reserve liquid. Remove stems and seeds from chili’s
  4. In blender add Onion, chili’s, garlic (1-2) and salt. Blend well.
  5. Add the hominy and salt to the stock.
  6. Add the chili blend to the stock.

Cook for 30 min.